In a small bowl, combine 1 cup of warm water (between 100°F to 110°F), 1 tablespoon of sugar, and 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5 minutes until it froths and bubbles, indicating the yeast is alive.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Gradually pour in the yeast mixture along with 2 tablespoons of olive oil. Use a wooden spoon to stir until the ingredients are combined and a sticky dough begins to form.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and slightly tacky.

Once the dough is kneaded, fold in minced garlic and chopped rosemary, ensuring they're evenly distributed.

Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour until doubled in size.

Preheat your oven to 375°F (190°C).

After the dough has risen, punch it down, divide into portions, and place them in a greased muffin tin. Let them rest for an additional 30 minutes.

Bake the muffins for 20-25 minutes or until golden brown on top.